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GINGERBREAD TIRAMISU ICE CREAM


  • Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Cuisine: Italian

Description

A sensational no-churn, 6-ingredient ice cream based on the famous boozy Italian dessert – Tiramisu. But with a gingerbread twist! With only 15-20 minutes of prep time and a really short freezing time of 1 hour, this Tiramisu ice cream is the perfect choice for parties and big family entertaining nights as it can be served in a million ways – scooped as ice cream, set as mousse in jars, frozen scooped and coated in melted chocolate for truffles.


Ingredients

  • 250g mascarpone cheese
  • 200g pouring cream
  • 4 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 40ml Nespresso Variations Ciocco Ginger
  • 1/4 tsp ground ginger
  • 3 tablespoons marsala
  • 4 savoiardi biscuits (Italian sponge biscuits)
  • gingerbread men, to serve

Instructions

  1. Place mascarpone, cream, vanilla and sugar in a metal bowl. Beat using an electric whisk until light and fluffy.
  2. Place coffee, ginger and marsala in a small bowl. Break each savoiardi biscuit into 4 pieces and add to the coffee mixture. Mix gently and quickly remove into the mascarpone bowl. Mix gently until just combined.
  3. Add biscuit mix to the whipped cream and mix well. Cover with a cling wrap and freeze for at least 1 hour or overnight. Alternatively, scoop ice cream mix into a air tight container and freeze for at least an hour before serving.
  4. Serve with gingerbread men.

Notes

The new limited edition Ciocco Ginger capsule by Nespresso has a distinct ginger spice note, instantly elevating this ice cream to festive status.

If you don’t have a Nespresso machine, you can mix 1 1/2 tablespoons instant coffee in 4 tablespoons hot water and use that instead. Remember to add a light sprinkling of ground ginger.

Because of the biscuit content in the ice cream, this is more like a firm frozen dessert. So if making in advance and storing in the freezer, make sure you get it out at least 30-60 minutes before serving so it softens up nicely.